Leftover Turkey Soup

Recipe

Soup, Chili & Stew
Leftover Turkey Soup

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White casserole dish filled with vegetable broth, pasta, turkey, and beans

User Rating

3.2 out of 5 stars
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46 ratings

Recipe Data

8
Servings
25min
Prep
2hr10min
Total

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    Description

    Don't throw away those turkey bones! Put them in your biggest pot and make soup.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1leftover cooked meaty turkey carcass
    4 c.water
    4 c.Hy-Vee 33%-less sodium chicken broth
    1large onion, quartered
    1 clove(s)garlic, minced
    1 tsp.Hy-Vee salt
    ¼ c.dried tomatoes, cut into thin strips
    1 ½ tsp.Hy-Vee dried Italian seasoning, crushed
    ½ tsp.Hy-Vee black pepper
    3 c.sliced or cubed vegetables, such as carrots, parsnips, celery or turnips
    1 ½ c.dry Hy-Vee whole wheat penne pasta
    1(15 oz) can Hy-Vee Great Northern beans or cannelloni beans, rinsed and drained

    Directions

    1. Break turkey carcass in half or cut with kitchen shears. Place in a large pot. Add water, broth, onion, garlic and salt. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours.
    2. Remove turkey carcass. Cool. Remove meat from bones; discard bones. Coarsely chop meat. Measure enough turkey to equal 2 cups; set aside. Strain broth; skim off and discard fat.
    3. Return broth to pot. Stir in tomatoes, Italian seasoning and black pepper. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Add pasta. Simmer, uncovered for 8 to 10 minutes or until pasta is tender yet still firm and vegetables are tender. Stir in turkey and beans; heat through.

    Nutrition facts

    Servings

    190 Calories per serving

    Amounts Per Serving

    • Total Fat: 2g
    • Cholesterol: 40mg
    • Sodium: 810mg
    • Total Carbohydrates: 28g
    • Protein: 18g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Vitamin C 10%
    0%
    Iron 10%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee weekly ad from the week of November 18, 2015.